Food Service Management is a full package which includes providing food and beverages scientifically and aesthetically along with good ambience, warm hospitality and prompt service to a large number of people in a satisfactory and cost effective way. It demands for a professional approach with special skills, vigilance and proper knowledge at each and every stage in food service operation.
It comes with a host of responsibilities that revolve around running the daily operations of any food service facilities. Food Service Managers (FSMs) are appointed specially to manage all these duties. FSMs look into the matters personally to see that the diners have a satisfying dining experience. They also manage the business administration and calculate food costs to make the restaurant profitable. A Good Food Service Management Software can help to automate and streamline the processes in a restaurant.
IMPORTANT PRINCIPLES OF FOOD SERVICE MANAGEMENT:
Food safety is the most important of all the principles as the food industry depends on the food and it should be safe for consumption. Food borne illnesses from restaurants cause food poisoning outbreaks every year. FSMs keep a strict vigilance on the food safety standards in order to prevent any food poisoning outbreaks. It is important to provide value for money to the customers and FSMs look after this particularly. Food service managers work with chefs to create a menu which satisfies the guests and also balances the restaurant’s budget. Food and labor costs play a very important role and that is why it is equally important a duty for the Food Service Management. The biggest challenge is to provide good quality food and services while maintaining profit by the management. They analyze and manage the budget by tracking food inventory and other resources management. A Good Food Service Management Software can always help to maximize the service and quality in a restaurant business. There are laws and regulations that the food outlets need to follow. Commercial kitchens have to follow national, state and local legal regulations in order to carry out dining room operations. It is the job of the food service management to access all knowledge on these regulations and then train their staff for smooth dining operations. The food service management goes through so many duties per day. This duty needs maximum engagement and so the managers face exhaustion and stress. All the responsibilities lie on their shoulders to run the restaurant smoothly. They need to control the staff, train them and look into all the loopholes from where mistakes and accidents can occur. Then they need to deal with the customers, giving them and their needs all the attention. They have to solve all customer queries and complaints. These lead to a lot of stress on them.
Food Service Management is a very important department which ensures smooth running of the food facility. Yes it is stressful but such is the job. Taking care of the customers, the staff, the inventory, the menu, the payroll, the budget, the cost effective pricing of the dish, the food & beverages safety and the overall health of the food facility – all lie on the food service management.